I have transitioned into thinking of my pasta as an accompaniment to my vegetables. It does not always end up that way, but that is how I start thinking of my meal. I do this with risotto as well. So I will see the asparagus and mushrooms together and decide to make the vegetable dish a heftier meal by adding a little pasta — which also means adding Parmigiano and you have “Yum” to put it in Dean’s words.
- 1/4 c chicken stock or water
- 6 cremini mushrooms or a handful of whatever kind you have laying around sliced or roughly chopped
- 10 asparagus washed, tough ends removed and cut into 1 1/2″ sections
- creme fraiche (optional)
- olive oil
- Pasta of choice, shorter the better for this dish
- lemon wedge
Put water on to boil. Add salt and pasta and cook until al dente.
1-2 T olive oil into skillet set on medium (Magic chef #5). Saute mushrooms until they release their water approximately 3 minutes, add the asparagus and chicken stock and gently simmer until asparagus is tender, approximately 7 minutes. Salt and pepper. Add a few tablespoons creme fraiche if desired, make sure it distributes well. There will be a light liquid sauce.
Reserve a little water from pasta in case you need some extra liquid. Drain pasta, add to saute pan with vegetables and toss. Toss with a drizzle of olive oil and a 1/8 Parmigiano. Serve in warmed bowls. Make sure there is extra Parm on the table, good salt, fresh pepper and lemon wedges.